Ingredients
- 1 (16 ounce) bag elbow macaroni
- vegetable oil of choice
Instructions
- Bring 2 quarts of well salted water to a boil. Cook elbows to al dente (about 1 minute less than instructions) approximately 5 minutes.
- Drain and spread pasta on a large oiled baking sheet. Spread out pasta so it is not clumped. Allow to slightly cool then place tray in refrigerator for 30 minutes to chill. Bag the cold elbows in a zip lock and keep for up to 5 days. Find a salad to enjoy from 1 cup pasta and 5 tasty salads.
MY NOTES
NUTRITION
Serving: 1cup | Calories: 221kcal | Carbohydrates: 43g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 62mg | Fiber: 3g | Sugar: 1g | Calcium: 10mg | Iron: 1mg
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